Description
The like medallions of minced coho salmon with wild rice Mistral bubble in the batter. Crispy fish-like medallions, juicy inside with a delicious aroma that perfectly goes well with wild rice, giving the dish an unforgettable flavour.
Ingredients
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Figure
0.5 cup
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Coho
800 g
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Onion
1 piece
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Garlic
3 tooth
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Chicken egg
1 piece
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Flour
2 cup
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Vegetable oil
2 piece
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Salt
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Beer
2 piece
Cooking
Initially produced all products, rice aquatics soaked overnight and boiled until tender in vegetable broth.
Coho salmon separated meat from the bones and skins, missed through a meat grinder with onions and garlic. Added fish masala, boiled rice , salt and egg.
Mix the stuffing.
For the batter, pour 1.5 cups of beer, add flour until a thick cream and salt.
From stuffing form small elongated fingers (when I was roasting, my family immediately ate them and said how crispy nuggets or chips). First roll in the flour to make the batter stick better.
And fry.
Until tender.
Spread on a napkin to remove excess oil.
Served with lettuce, daikon and corn.
Who wants to go for the gusto with the sauce, please!
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